Parmesan purée • 150g grated parmesan cheese • 75ml water • 50g maltodextrin powder (optional) • Splash of olive oil
Garnish • One baguette for croutons • Lemon cress • 100g marinated anchovies
1 Wash the romaine lettuce, removing the main vein from the middle. 2 Thinly slice the radish lengthways (Chinese mandolin would be best) and roll to make two-inch stacks. 3 Place all the parmesan purée ingredients in the food processor and blend well. 4 Slice the baguette lengthways and wrap around a stainless steel round mould, then bake in the oven at 180 degrees for 10 minutes to form the croutons needed. 5 For the dressing, blend all ingredients together and slowly add oil. 6 Inject the dressing into the stack, place a few dollops of purée around the plate, and then add the freshly baked croutons, lemon cress and marinated anchovies before serving.
Name: Pamela Gould Nationality: British A seasoned chef with more than 16 years in the profession, Chef Pamela knows a thing or two about British cuisine. She has worked with the Mina Seyahi hotel group for three years, originally with the Barasti bar before moving to Hunters at the Westin Dubai. To book a table at Hunters Room & Grill, Westin Dubai Mina Seyahi Beach Resort & Marina call 04 399 4141